Choux Religieuse

The Religieuse is a stacked pastry with a smaller choux on top of another. In this case, it is filled with a light chocolate and caramel chantilly. Both choux are topped with a craquelin, the smaller one is dipped in a mirror glaze and finished with some chocolate deco.

1. In a sauce pot, heat water, butter, salt and sugar and bring to a boil2. Add bread flour and cook for approximately 2 minutes3. Transfer mixture into a stand mixer with a paddle attachment4. Mix on low speed5. Once the mixture has cool down slightly, add eggs slowly, one at a time6. Pipe a small choux roughly the size of 35mm and another 45mm7. Bake at 220C for 10 minutes, reduce to 170C for another 20 minutes or until golden brown